Enjoy the best that summer vegetable gardens or your farmers market has to offer and make this inexpensive, luscious and filling creamy polenta and vegetable dish. It’s pretty to look at too!

4 tablespoons extra-virgin olive oil

2 large shallots, minced

2 cloves garlic minced

2 cups fresh corn kernels

2 cups sliced cherry tomatoes

½ cup dried Cruschi peppers slightly crushed (optional)*

1 cup chopped red or yellow bell peppers

2 cups cut into thirds cooked green beans

Salt to taste

1 cup grated Parmigiano-Reggiano cheese plus extra cheese shavings for garnish

1 cup fine grind cornmeal

2 1/2 cups chicken broth

2 1/2 cups whole milk

Salt to taste

White pepper to taste

2 tablespoons minced parsley

2 tablespoons thyme leaves

Heat the oil in a large saute pan; add the shallots and cook over medium heat until they begin to wilt. Stir in the garlic, corn kernels, tomatoes, cruschi peppers, red or yellow bell peppers and continue to cook until the vegetables begin to shrink a bit and exude their juices. Stir in the green beans. Add salt and pepper to taste. Keep warm and set aside.

In a heavy duty 2-quart pot whisk together the cornmeal, chicken broth, milk and salt.  Cook over medium heat and whisk until the mixture begins to boil. Lower the heat and gently simmer the polenta for 45 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. When the polenta looks creamy, stir in the 1 cup of grated Parmigiano Reggiano cheeses.  Whisk in the white pepper, parsley and thyme.

Divide and spoon the polenta into 4 soup bowl; divide and top with the vegetables and add the cheese shavings over the top. Serve hot with soupspoons. Serves 4

Cruschi peppers are dried peppers available online at italianmarketmanchestervt.com